Easy Beef Rendang
Indonesian rendang is simmered uncovered for a full 1.5-2 hours, stirring occasionally, until the coconut milk reduces right down into a thick, dark, almost dry sauce.
Total time
125 min
Prep
15 min
Cook
110 min
Difficulty
medium
Cuisine
Indonesian
gluten-freehigh-protein
Ingredients
800gbeef chuck, cubed
4 tbsprendang curry paste
2 x 400ml tinscoconut milk
4kaffir lime leaves (optional)
Instructions
1
Fry rendang paste in a hot pot for 2 minutes until fragrant.
2
Add beef and stir to coat in the paste.
3
Pour in the coconut milk.
4
Simmer uncovered 1.5-2 hours, stirring occasionally, until sauce is thick and dark.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
694
Protein
54.3g
Fat
51.8g
Carbs
5.5g
Fiber
2.2g
Sodium
131mg
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